Grupo CIO celebrates the 4th edition of the charity gastro-nomic workshop ‘SaboreAñaza’
Organised in collaboration with the Fundación Canaria El Buen Samaritano, 45 users enjoyed the menu created by the culinary students of Añaza and the Bahía del Duque hotel team
The aim is to provide visibility for the work carried out by students of the FOCA project and contribute to training and access to the job market for young people
Grupo CIO organised the fourth edition of ‘SaboreAñaza’, a gastronomic workshop at which students from the classroom for Culinary Training in Añaza (FOCA), along with chefs from Bahía del Duque hotel, created a charity menu for users of the Fundación Canaria El Buen Samaritano.
A total of 45 diners, beneficiary families from the projects and volunteers from the Foundation enjoyed the menu produced by students from the project FOCA. Through this initiative, Grupo CIO, alongside the classroom of Culinary Training in Añaza (FOCA) wants to contribute to training and access to the job market for young people.
During the charity gastronomic workshop, ‘SaboreAñaza’, 15 students from the Programme for the integrated itinerary of labour insertion of the Canarian Employment Service (PIIIL FOCA) participated in training that offers them a closer look at the reality of one of the most demanding sectors in terms of service, tourism.
It is worth highlighting that Bahía del Duque will complement this master class by offering several of the students the chance to do internships with the hotel’s kitchen team once their training has ended.
Also, guided by the hotel’s Executive Chef, Juan Miguel Cabrera, and his team, alongside the Maître of Bahía del Duque, Lucas Leandro, and their front-of-house staff, they had the chance to put the knowledge and techniques learned into practice.
The fourth edition of the charity gastronomic workshop ‘SaboreAñaza’ took place at the premises in Barranco Urbano de Añaza and involved the participation of the Corporate Sustainability Manager at Grupo CIO, Mónica Rumeu, and the president of the Fundación Canaria El Buen Samaritano, José Félix Hernández López.
After four editions, ‘SaboreAñaza’ has consolidated its status as a project that combines training and integration in order to provide young students with access to the job market through the hospitality sector, promote the APJ catering service and encourage coexistence with people who are users of the foundation.
For the Corporate Sustainability Manager of Grupo CIO, Mónica Rumeu, “it is a source of satisfaction and an honour to be able to continue this really special project in which the affection and professionalism of Grupo CIO volunteers are put into effect and in which the community of Añaza is both the star and the beneficiary. These are initiatives that have always meant that, as a company, our Social Sustainability gives us so much satisfaction” she added.
In turn, the president of the Fundación Canaria El Buen Samaritano, José Félix Hernández López, stated that “these kinds of initiatives showcase the lessons that our young people acquire in professional certificates, therefore we are very grateful to continue this cooperative partnership with Grupo CIO and thus continue to contribute opportunities that bring dignity to the lives of people by creating training and work opportunities.”
A menu for integration
The day consisted of a master class on cooking and restaurant service. It was possible to hold the charity workshop thanks to the collaboration and contributions of the companies Fuentealta, Grupo Record, Grupo Perelada&Chivite, Makro, ADOM, Pantástico, González y Vera Importaciones and Cerveza Estrella Galicia.
The tasting menu created by students of the Canarian Employment Service (PIIIL FOCA) using produce from the Organic Vegetable Garden of Añaza consisted of a Selection of cheeses from Tenerife; Beetroot gazpacho, macho vinegar (type of Canarian vinegar) and organic oil; Potato salad with pickled red onion and tuna; Octopus, roast wrinkled potatoes and green pepper gel; Cod brandade, avocado, and kale; a Taco bowl of pulled chicken, lime and coriander; Focaccia of roast vegetables and an almond romesco sauce; a 100% Mini beef burger with BBQ plantain.
To finish, there was a duo of desserts with Prince Albert Profiteroles and Almond, orange sponge cake, and cream of goat’s cheese.
At the end of the lunch, students of the classroom for Culinary Training in Añaza (FOCA) received a diploma accrediting their participation.
The initiative is part of the Fundación Canaria El Buen Samaritano and is organised by the Corporate Sustainability Department of Grupo CIO and the Fundación Canaria El Buen Samaritano.